Crispy Pancit Canton

By Panlasang Pinoy · 30 min

Ingredients

Instructions

1. Bring water to a boil in a pot. Blanch the carrot for 1 minute, then move it to ice-cold water for 2 minutes. Blanch the bok choy and shrimp the same way and set everything aside.
2. Deep fry the pancit canton in 2 cups of oil in a wok, tossing gently, for about 30 to 45 seconds until crispy. Lift it out and let the oil drip off before arranging it on a serving plate.
3. Sauté the garlic and the white part of the green onion. Add the chicken and cook for 2 minutes. Add the shrimp and carrot and stir-fry for 30 seconds.
4. Mix the Knorr crab and corn soup with 500 ml water, stir well, and pour into the pot. Keep cooking, stirring, until the sauce thickens.
5. Add the quail eggs, oyster sauce and sesame oil, then season with ground white pepper.
6. Place the bok choy around the plate, pour the sauce over the crispy noodles, and serve warm.

Summarized from Panlasang Pinoy's video. Watch it for the details.

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